I wish I had read your reviews before making this. Intended to be first course to CL's Marinated Beef Tenderloin with Mushroom Ragout. The disappointing soup's in the fridge, don't know how I'll doctor it.
Roasted Cauliflower Soup with Hazelnut Oil
carolfitz Posted: 02/27/09
Dellvr Posted: 12/03/08
I, too, found this recipe disappointing. The roasted cauliflower got brown quickly, and tasted quite earthy. The consistency was like pablum. yuck. Roasted cauliflower is much better on its own.
fullerpbf Posted: 01/16/09
This is a good solid soup. We really enjoyed it and will make it again.
stellablue Posted: 11/24/08
I had high hopes for this recipe. I love roasted cauliflower but this soup was pretty bland. The hazelnut oil was nice added at the end but it really lacked the flavor I thought it would have. It was a quick recipe but I don't think I would make it again. The cauliflower got pretty brown while roasting and this didn't help add much to the look of the soup. I followed the recipe exactly so maybe some adjustments would help.
schiller Posted: 02/21/09
This is a great soup, however, the cauliflower needs to cook in the milk and onion liquid for about 15 minutes before you blend it. That will make the soup really creamy and velvety. I use truffle oil instead of hazelnut and it seems to match better with the garlic cauliflower flavors.
tara31 Posted: 10/28/09
We roast cauliflower frequently and decided to try this soup - it was simple and very hearty. Used walnut oil instead of hazelnut due to price and the results were great - would be just as good without the added oil.
TMorgan Posted: 02/21/10
It's not pretty, but I like the soup and would make it again. I agree that truffle oil is a much better choice and it tasted great in the soup. I didn't mind that it wasn't completely smooth, though I will try cooking the cauliflower in the milk as suggested next time. I would definitely skip the fresh parsley, especially when using truffle oil. Parmesan would be a great addition.
lashawn332000 Posted: 01/14/10
Really liked this recipe & it is easy with a few tweaks. I also used walnut oil due to price - and it was quite tasty. I also skipped roasting whole clove of garlic and just added a tsp of minced, jarred garlic into the milk mixture just before adding the liquids to the pot of sauteed onions. I think a sprinkle of fresh, grated parm on top is great too! Can't beat 88 calories per cup either!
JessicaLuu Posted: 06/08/10
I guess I am the minority, but I found this soup quite tasty and comforting. I followed the recipe exactly, and it turned out great. It would be great with some kind of grilled goat cheese sandwich.
Julianne505 Posted: 02/04/13
I read the reviews and decided there were more pro than con. There's only one word for this soup--- Disgusting!